Sweet Chilli Prawns Stir-Fry

This one's a showstopper that comes together in minutes.

I first discovered stir-fry cooking by watching endless videos and wondering if I could pull off that wok flip. Spoiler: I couldn't at first, but I kept going and so should you.

The sweet chilli sauce brings the sticky, glossy magic while the prawns keep it light and fresh. It's fast, it's bold, and it's the kind of dish that makes you feel like you've got a wok station in a street food market right in your own kitchen.

Servings

This recipe is for 4 servings

Ingredients:

• 1 chop suey vegetables tray (or a single handful each of bok choy (also known as pak choi), red peppers, yellow peppers, green peppers, carrots and 1 red onion)

• 1 single handful of white cabbage (I used a leftover tray of sliced white cabbage from my vegetable drawer because I try to recycle everything and not throw away)

• 0.5 teaspoons ginger garlic paste

• 1 teaspoons Rub Texan Steakhouse Seasoning (or an equivalent, but it's up to you)

• 2 tablespoons light soy sauce in the sauce (I use Lee Kum Kee)

• 1 tablespoons light soy sauce for the prawns

• 1/2 teaspoon sesame oil in the vegetable

• 1/2 teaspoon sesame oil in the prawns

• 1 tablespoons sunflower oil for the vegetables

• 1 tablespoons sunflower oil for the prawns

• 150 milliliters sweet chilli sauce (I use the Suree brand)

• 2 tablespoons sriracha (optional, but it adds a nice kick)

• 1 packet of peeled prawns, defrosted (16/20 size)

  
  

A little note: the brands I mention are simply what I use in my kitchen. They are suggestions, not requirements. Feel free to use whatever is available to you or fits your budget.

Instructions:

1. Heat the pan and aromatic: In a wok or large pan on your highest-output burner set to maximum heat, pour 1 tablespoons sunflower oil for the vegetables and let it preheat until the oil slides smoothly across the surface. Add 1/2 teaspoons ginger garlic paste and stir gently to spread it evenly across the base of the pan.

   
   

2. Start with the peppers: Add the peppers first and season with 1 teaspoons Rub Texan Steakhouse Seasoning (or an equivalent, but it's up to you). Give it a quick stir to coat everything evenly

   
   

3. Build the vegetables: Incorporate the carrots and stir again for about 30 seconds 00:30. Add the red onions and leave for about 10 more seconds, then finish with the most delicate ingredients: the bok choy and 1 single handful of white cabbage (I used a leftover tray of sliced white cabbage because I try to recycle everything and not throw away). Stir with a spatula (the preferable utensil) or flip it with your wrist, because that's how it should be done. Don't be scared, give it a try and the more you do it, the better you'll get. Set the vegetables aside on a plate for later.

   
   

4. Sear the prawns: Add 1 tablespoons sunflower oil for the prawns to the same pan and toss in your 1 packet of peeled prawns, defrosted (16/20 size) (peeled and whole). Add one round of 1 teaspoons Rub Texan Steakhouse Seasoning (or Robertson equivalent, but it's up to you) and 1 tablespoons light soy sauce for the prawns. Prawns cook very quickly, so as soon as you can no longer see any translucent traces and they turn pinkish, they are ready. Set them aside on a plate.

   
   

5. Build the sweet chilli sauce: Now the final rush. This is going to be at a quick pace, so keep everything handy. In the same pan, add 150 milliliters sweet chilli sauce (I use the Suree brand and you add more if you want more sauce. The principle is to coat the vegetables and prawns), 2 tablespoons sriracha (optional, but it adds a nice kick), and 2 tablespoons light soy sauce for the sauce (I use Lee Kum Kee). Stir to combine and leave until the sauce makes visible bubbles and begins to thicken.

   
   

6. Bring it all together and serve: Add the cooked prawns back to the sauce, stir and leave for 10 seconds 00:10, then add the vegetables. Mix until the sauce coats all the ingredients evenly and turn off the heat straight away.

   
   

Watch me make it!

https://video.wixstatic.com/video/ffb22c_a8740af53fcc4c6cb328feb49255382e/1080p/mp4/file.mp4

Serve and Enjoy!

Plate your plain basmati rice or egg noodles (whichever you fancy), top generously with the Sweet Chilli Prawns Stir-Fry, and if you're after a little extra protein, add a fried egg on top because why not.

And if you love chilli like I do, prepare a quick side sauce: chop some fresh red or green chillies, pour in a splash of soy sauce diluted with a little fresh water (so it's not too salty), or simply add a spoon of chilli paste. It's the perfect dipping companion.

Bon Appetit!

Notes

This recipe is all about speed, boldness, and using what you have. You can also swap or mix the vegetables with courgettes, snow peas, red cabbage, or Chinese cabbage depending on what your fridge has to offer. The beauty of a stir-fry is that it welcomes everything.